Angelyne Canicosa

Pastry Chef

Jean Banchet Award Nominee for Rising Pastry Chef of the Year, 2018

After studying baking and pastry arts at Johnson & Wales University in Providence, Rhode Island, Angelyne worked in various New England establishments before joining the Vie team in 2013. Prior to officially embarking on her culinary career, Angelyne was in the pre-dental program at SIU. During finals week, when she should have been studying for a calculus exam, Angelyne instead was baking holiday cookies for her dorm-mates to take home for the break. Something right then told her she may have chosen the wrong career path! Angelyne tried to stick it out for another year, but (lucky for us) it was no use.

As the pastry chef at Vie, Angelyne’s goal is to make desserts that are a good transition from the restaurant’s savory menu, using at least one house-preserved or seasonal item on each dish. Born and raised in Chicago, Angelyne dabbles in glass work and ceramics when not in the kitchen. She has an angora rabbit named Punky.

“We want the desserts to be a good reflection of how we are in the kitchen: imaginative but not stuffy, approachable, and a lot of fun. Hence the silly and pun-filled dessert names.” – Angelyne